Chairman of the Board Linguine with Clam Sauce

By nikkiasse

Ingredients

• 1/2 cup evoo
• 3 cloves garlic, sliced thin
• Pinch crushed red pepper
• 2 lbs littleneck clams
• 1 cup dry white wine
• 3 cups tomato sauce, recipe follows
• 1/4 cup chopped parsley
• Salt
• Freshly ground black pepper
• 2 tbs chopped oregano or basil
• 1 1/2 lbs linguine, cooked al dente
• Parmigiano-reggiano cheese, to taste
• 1 loaf crusty bread

Details

Servings 6

Preparation

Step 1

In a hot saute pan, add oil and heat. Add garlic and fry for 2 minutes. Add crushed red pepper and clams and saute for 2 minutes. Add white wine and cook until wine reduces slightly, about 3 minutes. Add tomato sauce and cover and cook until clams open. Add parsley, salt and pepper and oregano or basil. Add pasta to the clam sauce and toss. Pour pasta into a large pasta bowl. Garnish with the cheese and serve with crusty bread.

Tomato Sauce:
1 tbs evoo
1/2 cup chopped onion
2 tbs finely chopped garlic
2 tsp salt
1/2 tsp white pepper
2 1/2 cups chopped, peeled tomatoes with juice
1/4 cup chopped fresh basil
1/2 cup chicken stock
Black pepper
Pinch sugar

Heat oil in a large skillet and add onions, garlic, salt and white pepper for 3 minutes. Add tomatoes and basil; cook, stirring, 3 minutes. Stir in stock and 18 turns black pepper, simmer 2 minutes. Season with sugar if acidic and cook 1 minute.